Although a lot contend that the recipe for Paneer Butter Masala and Shahi Paneer is the same, I have seen different variations all over. No matter what you decide to call it, it’s still a great recipe and once you must try if you are a paneer lover. Over to the recipe now! I always dream of making an entire thali for Regional Cuisine of India (RCI). Managed somewhere close for Oriyan Cuisine but sadly failed this month. The best I could do last weekend was this typical Bihari dish – Shahi Paneer. I am a paneer lover and like it in almost any dish. This is my first attempt at Bihari Cuisine and I must say I am a fan now.
Shahi Paneer Recipe Ingredients for Shahi Paneer: Paneer – 200gm, defrosted and cubed Onions – 3 medium Tomatoes – 2 large Capsicum – 1 small Ginger garlic paste – 1 tbsp Garam masala – 2 tsp Coriander powder – 1/2 tsp Cashew nuts – 10 Oil – 2 tbsp Salt – to taste How to make Shahi Paneer:
- Fry cubed paneer lightly in little oil and keep aside.
- Saute onions in oil till golden brown. Add masala, ginger-garlic paste and coriander powder and fry for 2 mins.
- Add cashew nuts and chopped tomatoes and fry for another minute. Remove from fire, let it cool and grind with very little water.
- Heat the kadai, add this ground mixture and bring to boil. Slowly tip in the paneer pieces and cubed capsicum. Let it boil for another minute and remove from fire.
- Garnish with coriander leaves and serve hot with parathas or phulkas. This is the first time my gravy came out as thick as I like it. Adding cashewnuts was the best way I could think of. Is there any other healthier, less expensive method to make gravies thick? Please do share your thoughts if you have any. Shahi Paneer is a Bihari recipe whereas Paneer Butter Masala is considered to be a Punjabi recipe so that can also be seen as a difference between Paneer Butter Masala and Shahi Paneer.
